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finally

henapplehenapple Posts: 15,986
I've been on the road for a while and finally got to cook. Burgers. Ground my own chuck, brisket and short rib. Went low with hickory till 130 then amped up till 165. Topped with cheddar, bacon and avocado. Not bad. Props to @cazzy for teaching me how to grind my meat.
Green egg, dead animal and alcohol. The "Boro".. TN 

Comments

  • Mattman3969Mattman3969 Posts: 8,056
    edited June 2014
    Burger looks awesome!! Are you weighing the mixes or just freeballin?

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • nolaeggheadnolaegghead Posts: 26,703
    Looks good.  Little overcooked for me, but you met USDA guidelines.  ;)

    Cazzy is an expert meat grinder.  His mother would be proud.  And now yours too.
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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
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  • GeorgeSGeorgeS Posts: 955
    You know what they say about grinding your meat! Your gonna need a razor for your palms? :O)
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
  • NPHuskerFLNPHuskerFL Posts: 16,940
    @henapple‌ Looks good from my neck of da woods. I like mine a bit on the rarer side. But, I'd still tear dat up man. :)>-
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • henapplehenapple Posts: 15,986
    I went to 165 for the wife...it was still tender. The short ribs are loaded with fat. @Mattman3969‌ ...about 1 lb chuck, 1 short rib and 1/2 brisket.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Burger looks awesome!! Are you weighing the mixes or just freeballin?

    Using the term "freeballin'" talking about meatgrinding? That ain't a softball, that's a beachball!
    Flint, Michigan
  • MickeyMickey Posts: 18,744
    You cooked?
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • NPHuskerFLNPHuskerFL Posts: 16,940
    :-\" @Fred19Flintstone‌ that's just to easy
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • nolaeggheadnolaegghead Posts: 26,703
    henapple said:
    I went to 165 for the wife...it was still tender. The short ribs are loaded with fat. @Mattman3969‌ ...about 1 lb chuck, 1 short rib and 1/2 brisket.
    I'm just bustin' yer balls.  That sounds like a good combination.  I usually just grind brisket and pork belly for my burger meat.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • MickeyMickey Posts: 18,744
    I just have a brisket ground.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SGHSGH Posts: 24,098
    @henapple‌
    Looks and sounds incredible brother! =D>

    Location- Just "this side" of Biloxi, Ms.

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    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • EggcelsiorEggcelsior Posts: 14,014
    Try chopping the meat with a cleaver next time. Steak burger.
  • PNWFoodiePNWFoodie Posts: 1,046
    @Fred19Flintstone‌ beat me to the combination of meat grinding and freeballin
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
  • calikingcaliking Posts: 11,127
    Nice! You cook some decent stuff when you're not sober.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • hapsterhapster Posts: 7,445
    Looks fantastic!!!
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    That does look good!

    I'm like @Mickey, just grind my own whole brisket. I used to run it through the coarse and then the fine grind but now just do one pass on course.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
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  • calikingcaliking Posts: 11,127
    Do you grind just the flat, or the point too? Any trimming?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    I grind both. I usually trim as much fat off as I can, including the fat between the point and the flat. I then go with an 80/20 mix of the trimmed brisket and fat. Probably works out to more of a 75/25 mix when all is said and done.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • tarheelmatttarheelmatt Posts: 9,321
    Those look mighty tasty!
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  • MickeyMickey Posts: 18,744
    caliking said:
    Do you grind just the flat, or the point too? Any trimming?

    If the store grinds it I am not sure. But like @TexanOfTheNorth I do both. At home my wife ( thin RN) lot of the good fat gets canned. She thinks I am over weight. I'm just short.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • JRWhiteeJRWhitee Posts: 4,496
    That looks great. 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Mickey said:
    caliking said:
    Do you grind just the flat, or the point too? Any trimming?

    If the store grinds it I am not sure. But like @TexanOfTheNorth I do both. At home my wife ( thin RN) lot of the good fat gets canned. She thinks I am over weight. I'm just short.
    Is that the same as "under tall"?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • henapplehenapple Posts: 15,986
    I just bought a half lb of flat. The short ribs are plenty fat enough.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • calikingcaliking Posts: 11,127
    Thanks for the tips. Once been craving burgers for a while, so I want to try this.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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